Degustation

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A Sample Of The Bistro

Textures of carrot | hazelnuts | golden raisins | basil | pickled fennel seeds | Blue Earth XV olive oil
The Bistro Brut (Hawkes Bay)
Dry aged raw fish | Sichuan pickled green apple | black sesame | Heirloom petite beets | coriander | cold smoked Kina emulsion
Butterworth Sauvignon Blanc (Te Muna | Wellington Wine Country)
Pork belly & savoy cabbage dumpling | shiitake mushroom | toasted wakame | coriander | fermented black bean broth
Squawking Magpie Gravels Chardonnay (Gimblett Gravels | HB)
Kiwi fruit & basil sorbet | pomegranate | marcona almonds
Noble & Sunday loose tisane | Strawberry & Plum (Canterbury)
Grilled Scotch fillet of Greenstone Creek beef | toasted grana | truffle | charcoal grilled petite cos lettuce | black pepper dressing
Three Finger Jack Zinfandel (California | USA)
Coconut & lime cheesecake | passion fruit | pineapple anglaise
Forrest Estate Petit Manseng (Wairau | Marlborough)
6 courses 105 | wine pairing 60
*Please let us know of any dietary requirements*